Shunthi Tambuli

Namaskara !

Uff this summer ! Could not post recipes the previous week…. So here is one for the summer. Simple and cool …

Tambuli is a speciality of the Uttara Kannada region, Sirsi, Shimoga, Gokarna and other malnad regions. Reduces body heat and “Shunthi” (Ginger) very good for digestion since it has very rich  fibre content.

Ingredients: Makes a bowl of tambuli.

  1. Ginger  – Shunthi – grated/chopped finely – 2″ piece
  2. Thick Buttermilk – Gatti Majjige – 2 Cups
  3. Dry Mango Powder – Amchur powder –  1/2 Tsp
  4. Sunflower Oil – 1 Tsp
  5. Dried Red Chillies – Byadagi Menasinakaayi -Broken into 3-4 pieces – 1 or 2
  6. Mustard – 1/2 Tsp
  7. Asafoedtida – Hing- A pinch
  8. Curry leaves – Karibevu – 1 Sprig
  9. Salt – To taste

Method:

  1. In a bowl, mix in the ginger with the buttermilk.
  2. Add salt and amchur powder. Mix well.
  3. In a pan, heat oil.
  4. Add mustard. Let them crackle.
  5. Add the red chillies, hing and curry leaves. Let them splutter.
  6. Pour this vaggarne/tadka over the ginger-buttermilk mixture.
  7. Mix well.

Tricks:

  1. Add a pinch of rock salt or chaat masala if amchur is not available.
  2. Make vaggarne/tadka with ghee.
  3. Add coriander leaves on top if required.

To Serve:

  1. To garnish,.sprinkle a pinch of red chilli powder and chaat masala on top of the tambuli.
  2. Serve with hot steamed rice, papad or sandige.
  3. The tambuli should be of liquid consistency.
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Published in: on April 13, 2010 at 9:41 PM  Leave a Comment  

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